It turns out that turkys have TWO breasts. Since the first one went into a pie, this one is going in paninis!
Underneath all that bacon is a big slab of wild
turky. Wild game meats are often dry, so the
bacon is meant to keep it moist. If you use commercially available turky meat, the bacon just makes it extra yummy :)
In any case, lay the bacon across the meat and roast at 325 for two hours, covered loosely with foil. Thats it - just put in the oven and leave it.
When the meat is ready, slice both bacon and turky into thin slices.
Panini can be made in a sandwich press or in a nonstick frying pan. I have a waffle iron that can have flat grilling plates.
Thick cut "texas toast" style
bread works really well - it can tolerate the heat long enough for the whole sandwich to get cooked.
Brush the bread with olive oil, and layer from the bottom up- turky and bacon first, then thin slices of
apple, then
swiss cheese, and another piece of bread brushed with olive oil. Putting the apple in the middle prevents it from becoming overcooked before the cheese is melted.
The biggest challenge was holding off the testing group long enough to take a photo! This combination was highly approved.
